Ingredients:

  • 4 medium beets
  • 4 cups mixed salad greens
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup walnuts, roughly chopped
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash and trim the beets, then wrap each beet in aluminum foil and place them on a baking sheet.
  3. Roast in the oven for 30-40 minutes until fork-tender, then let cool slightly.
  4. In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
  5. Once cool, peel the beets and slice them into wedges or rounds.
  6. In a large bowl, combine mixed greens, beet slices, walnuts, red onion, and crumbled goat cheese.
  7. Drizzle the vinaigrette over the salad and toss gently to combine.
  8. Plate the salad on dishes or a large serving platter and enjoy immediately!